Family & Consumer Sciences B

Unit 3

My Plate/Dietary Guideline

Pacing

Key Language Usage

● 5-10 Class Periods

Narrate Argue Inform Explain

Standards 7: Students will determine the importance of proper nutrition and food preparation techniques. 7.3: Discuss the current USDA Dietary Guidelines and MyPlate.

End of Unit Competency ● I can explain the current USDA Dietary Guidelines.

● I can identify proper food and nutrition preparation techniques. Language Functions & Features: ■ Generalized nouns to introduce a topic and entity ■ Opening statements to identify the type of information

■ Verbs to defne career pathways or attributes (eg. have, be, belong to, consist of) ■ Expanded noun groups to defne key concepts, add details, or classify information ■ Reporting devices to acknowledge outside sources and integrate information into the report as in saying verbs and direct quotes ■ Technical word choices to defne and classify the entity ■ Adjectives and adverbs to answer questions about quantity, size, shape, manner ( descriptions) Differentiation in Action Skill Building Hands-On Activities: ● Create visual plate models using actual food items to represent MyPlate portions ● Cook and prepare sample meals that meet the Dietary Guidelines ● Track and analyze their daily food intake compared to MyPlate recommendations ● Go on a grocery store tour identifying healthy options from each food group